Sir John Templeton

“If you want to have a better performance than the crowd, you must do things differently from the crowd”

Mahatma Gandhi

“Happiness is when what you think, what you say, and what you do are in harmony”

George Orwell

“In a time of universal deceit – telling the truth is a revolutionary act”

Adelle Davis

“Every day you do one of two things: build health or produce disease in yourself”

Banana walnut bread

January 24, 2010 — Leave a comment


  • 1/2 cup of butter
  • 2 eggs beaten
  • 1/2 cup of your favourite sugar (date, for this batch)
  • 1/2 cup honey
  • 1 cup mashed ripe banana (2 to 3 medium)
  • 2 cups of your favourite flour (barley, for this batch)
  • 1/4 teaspoon salt
  • vanilla (as much as you like)
  • 1 teaspoon baking soda
  • 1/3 cup hot water
  • 1 1/2 cups chopped walnuts (I like lots)


  1. Heat oven to 350
  2. Melt the butter and add to sugar in a large mixing bowl and blend in
  3. Add beaten eggs, vanilla, and bananas – blend until smooth
  4. Add both flours, salt and baking soda
  5. Stir in hot water and walnuts
  6. Place batter into two small loaf pans
  7. Bake 45 minutes or until wooden pick inserted in centre comes out clean.
  8. Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.

Makes two small sized loaves (or one medium loaf as pictured here).

Mark Twain

“Whenever you find yourself on the side of the majority, it is time to pause and reflect”


  • 8 cups vegetable stock
  • 4 tbsp butter
  • 2 lb. fresh carrot, peeled
  • 3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
  • 1 yam, peeled
  • 4 celery, stalks
  • 1 three-inch piece fresh ginger, root, peeled, and, grated
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground nutmeg


  1. In a large pot, bring stock to a boil.
  2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
  3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup chunky, skip this step.
  6. Add salt and pepper.
  7. To serve, re-heat, ladle into bowls.

Fresh tuna steaks are so fatty and rich that to preserve their flavour they should never be cooked beyond ‘medium rare’ done-ness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.

Ingredients Leeks

  • 2 tbsp of butter
  • 2 tbsp of olive oil
  • 4 x leeks, white bottoms only, roots still attached, halved lengthwise
  • 1 cup of red wine (I think I used 2 cups wine)
  • 2 cups of vegetable broth (I think I used a cube with 1 cup water)
  • Salt and pepper


  • 2 x very ripe tomatoes, chopped
  • 1 tbsp of fresh ginger, grated
  • 1/2 cup of fresh mint, chopped
  • 2 tbsp of olive oil
  • 1 x preserved lemon, minced or the juice and zest of one lemon
  • Salt and pepper


  • 1 tbsp of red peppercorns
  • 1 tbsp of green peppercorns
  • 1 tbsp of black peppercorns
  • Kosher salt
  • 2 x 6 oz tuna steaks, 1 inch thick
  • 3 tbsp of olive

Directions Leeks

Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency. While the leeks braise combine all the salsa ingredients. Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don’t grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the centre of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife. Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.

Tuna sandwich

July 5, 2008 — Leave a comment


  • 1 can of water-packed tuna
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp minced red onion
  • 1 tbsp minced celery
  • 1 tbsp chopped parsley
  • Salt and pepper
  • 4 slices of whole wheat bread


  • Tuna Fish Sandwich Flake the tuna with a fork then mix it with the lemon juice, olive oil, mustard, onion, celery, and parsley. Have a taste then add enough salt and pepper to season to your liking.
  • Spread a thick layer of the tuna salad on two slices of bread. Slap on the remaining bread.
  • 1 cup couscous
  • 1 1/2 cups tomato juice
  • 1 x 17 ounce can chickpeas, drained
  • 1/2 cup Calamata olives, pitted and chopped
  • 1 bunch basil leaves, sliced thinly
  • Salt and pepper


  • Put couscous into a medium sized bowl.
  • Heat tomato juice to a simmer and pour over couscous.
  • Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.
  • Remove plastic and fluff with a fork.
  • Stir in chickpeas, olives, basil and season with salt and pepper.